EXECUTIVE SOUS CHEF

Key Accountabilities:

• Provide assistance to executive chef in all ramifications.
• Oversee kitchen operations, which must be done in accordance with the company’s standards.
• Update the work schedule to be assigned to each chef.
• Ensure junior chefs adhere strictly to recipe review program of the company.
• Apply on daily basis the Culinary Check List designed by the restaurant to correct any food preparation error and to monitor processes involved in such food preparation.
• Attach recipe review and culinary check list to culinary package for management reviews.
• Properly monitor chefs working hours.
• Be available to oversee loading and to control fresh food quality.
• Ensure proper storage of fresh products and other food items.
• Supervise junior chefs, relying on knowledge acquired over the years and in line with policies of the company.
• Provide the all-important training to newly recruited chefs and take note of how they progress.
• Maintain consistency and quality of food.
• Communicate with the Purchasing section daily, ensuring perishable items are used up timely enough.
• Carry out consistent check up of Fridges to ensure unexpected shortage is avoided.
• Closely monitor process of food preparation
• Make use of special form provided by management to record all food leftover.
• Provide food requisitions daily to the purchasing department to ensure adequate provisions are made for next day’s cooking.

Skill and Personal Requirements:

• Be a good team player.
• Proven ability to work to deadlines efficiently.
• Willing to work split shifts across multiple outlets when required including Breakfast, Lunch and Dinner.
• Handle tasks carefully and correctly – be thorough and exact in details with a sense of urgency.
• Display a high energy level.
• Immaculate grooming and presentation.
• Ability to work across a broad rostering system, over a 7-day working week.
• Communication – written and verbal.
• Flexibility and reliability to work around a 24-hour Hotel Operation.

Qualifications:

• Food Safety Course(Essential)
• Certificate in Commercial Cookery(Essential)

Experience:

• Demonstrated experience as an Executive Sous Chef or similar role.
• Knowledge of chemical food handling.
• Flair, enthusiasm and passion to create excellent cuisine.
• Experience in working in a fast-paced team to reach goals.
• Demonstrated ability to work in a close team environment.
• Demonstrated ability to prioritize and organize multiple tasks with a commitment to follow through to a successful completion.
• Exhibits people management skills and understand cultural diversity.

Key Accountabilities: Provide assistance to executive chef in all ramifications. Oversee kitchen operations, which must be done in accordance with the company’s standards. Update the work schedule to be assigned to each chef. Ensure junior chefs adhere strictly to recipe review program of the company. Apply on daily basis the Culinary Check List designed by the restaurant to correct any food preparation error and to monitor processes involved in such food preparation. Attach recipe review and culinary check list to culinary package for management reviews. Properly monitor chefs working hours. Be available to oversee loading and to control fresh food quality. Ensure proper storage of fresh products and other food items. Supervise junior chefs, relying on knowledge acquired over the years and in line with policies of the company. Provide the all-important training to newly recruited chefs and take note of how they progress. Maintain consistency and quality of food. Communicate with the Purchasing section daily, ensuring perishable items are used up timely enough. Carry out consistent check up of Fridges to ensure unexpected shortage is avoided. Closely monitor process of food preparation Make use of special form provided by management to record all food leftover. Provide food requisitions daily to the purchasing department to ensure adequate provisions are made for next day’s cooking. Skill and Personal Requirements: Be a good team player. Proven ability to work to deadlines efficiently. Willing to work split shifts across multiple outlets when required including Breakfast, Lunch and Dinner. Handle tasks carefully and correctly – be thorough and exact in details with a sense of urgency. Display a high energy level. Immaculate grooming and presentation. Ability to work across a broad rostering system, over a 7-day working week. Communication – written and verbal. Flexibility and reliability to work around a 24-hour Hotel Operation.